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I have already written several times about the health properties of pickles. The best are the homemade ones from vegetables and fruits as the only preservative in them is salt.
It's a perfect February dinner recipe. You can use sunny squash or warming-up carrots. Pickled beetroots and garlic are responsible for the taste and nutrition :).
Right after I posted about pickles I got loads of questions on how to use pickled vegetables. They can be used in salads, soups - similarly to pickled cucumbers or cabbage.
Much less greenery in the gardens.
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